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‘Don Carlos INTA’ Peach
(American Society for Horticultural Science, 2007-08)
‘Don Carlos INTA’ has been released by the San Pedro Experiment Station, Instituto Nacional de Tecnología Agropecuaria (INTA) to provide a medium-chilling, commercially acceptable peach that ripens after ‘June Gold’ and ...
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
(Elsevier Science, 2017-05)
Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters ...
Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters
(2017-05)
Fresh-cut products represent an easy way to include fruits in everyday meals. The aim of this work was to evaluate the suitability of two cultivars for high pressure processing (HPP), and to establish the principal parameters ...
PEACH: predicting frost events in peach orchards using IoT technology
(EAI, 2016)
In 2013, 85% of the peach production in the Mendoza region (Argentina) was lost because of frost. In a couple
of hours, farmers can lose everything. Handling a frost event is possible, but it is hard to predict when it ...
Differential metabolic rearrangements after cold storage are correlated with chilling injury resistance of peach fruits
(2016)
Reconfiguration of the metabolome is a key component involved in the acclimation to cold in plants; however, few studies have been devoted to the analysis of the overall metabolite changes after cold storage of fruits prior ...
An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
(2013-05-23)
Background: Ever since the recent completion of the peach genome, the focus of genetic research in this area has turned to the identification of genes related to important traits, such as fruit aroma volatiles. Of the over ...
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
(Elsevier Science, 2015-06)
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than ...
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(Elsevier, 2016-02)
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...
Metabolic profiling of a range of peach fruit varieties reveals high metabolic diversity and commonalities and differences during ripening
(2016-01-01)
Peach (Prunus persica) fruits from different varieties display differential organoleptic and nutritional properties, characteristics related to their chemical composition. Here, chemical biodiversity of peach fruits from ...
Biochemical and proteomic analysis of ‘Dixiland’ peach fruit (Prunus persica) upon heat treatment
(Oxford Academic Press, 2009)
Shipping of peaches to distant markets and storage require low temperature; however, cold storage affects fruit quality causing physiological disorders collectively termed ‘chilling injury’ (CI). In order to ameliorate CI, ...